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Moroccan Vegetable Soup

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Recipe

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Yield

6 servings

Prep

20 min

Cook

60 min

Ready

88 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 medium onions
finely chopped
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2 tablespoons olive oil, extra-virgin
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2 teaspoons turmeric
ground
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1 pound lamb stew meat
or beef stew meat, trimmed and cut into 1/2-inch cubes
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6 cups beef stock
reduced-sodium or water
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14 ounces tomatoes, canned
diced
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2 small turnip
peeled and diced
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2 each carrots
diced
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2 stalks celery
leaves included, thinly sliced
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1 pinch saffron threads
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12 each parsley sprigs
flat-leaf, plus more leaves for garnish
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8 each cliantro sprigs
fresh, plus more leaves for garnish
*
1 large zucchini
peeled and cut into 1/4-inch dice
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2 ounces angel hair pasta
broken into small pieces, about 1/2 cup, whole-wheat
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1 teaspoon salt
or to taste
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½ teaspoon black pepper
freshly ground
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Ingredients

Amount Measure Ingredient Features
1 medium onions
finely chopped
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3E+1 ml olive oil, extra-virgin
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1E+1 ml turmeric
ground
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453.6 g lamb stew meat
or beef stew meat, trimmed and cut into 1/2-inch cubes
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1.4 l beef stock
reduced-sodium or water
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404.6 ml/g tomatoes, canned
diced
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2 small turnip
peeled and diced
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2 each carrots
diced
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2 stalks celery
leaves included, thinly sliced
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1 pinch saffron threads
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12 each parsley sprigs
flat-leaf, plus more leaves for garnish
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8 each cliantro sprigs
fresh, plus more leaves for garnish
*
1 large zucchini
peeled and cut into 1/4-inch dice
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57.8 ml/g angel hair pasta
broken into small pieces, about 1/2 cup, whole-wheat
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5 ml salt
or to taste
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2.5 ml black pepper
freshly ground
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Directions

Heat oil in a Dutch oven over medium-high heat.

Add onion and turmeric; stir to coat.

Add meat and cook, stirring occasionally, until the onion is tender, 4 to 5 minutes.

Add broth (or water), tomatoes and their juice, turnips, carrots, celery and saffron.

Tie parsley and cilantro sprigs together with kitchen string and add to the pot. Bring the soup to a boil.

Cover and reduce to a simmer. Cook until the meat is tender, 45 to 50 minutes.

Stir in zucchini and cook, covered, until soft, 8 to 10 minutes.

Add pasta and cook until soft, 4 to 10 minutes, depending on the type of pasta.

Discard the parsley and cilantro sprigs.

Season with salt (start with 1 teaspoon if you’re using beef broth; add more if you’re using water) and pepper.

Serve sprinkled with parsley and/or cilantro leaves, if desired.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 418g (14.7 oz)
Amount per Serving
Calories 14232% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 989mg 41%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 11%
Sugars g
Protein 15g
Vitamin A 72% Vitamin C 31%
Calcium 6% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
 

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